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–+ servings

Mini Pumpkin Pie Rice Krispie Treats With Real Pumpkin

Mini pumpkin pie Rice Krispie treats with whipped topping on a white plate.
Individual no-bake Rice Krispie treats shaped like tiny pumpkin pies, with a classic marshmallow cereal crust and a softer pumpkin-spiced center made with real pumpkin puree.
Marina Sestan
Prep Time 10 minutes
Cook Time 10 minutes
Set Time 20 minutes
Serving Size 14 mini pies

Equipment

  • Large pot
  • 2 12-count muffin tins
  • Flexible spatula
  • Cooking spray

Ingredients

Mini Rice Krispie Crusts

  • 5 tablespoons butter [70 g]
  • 5 cups mini marshmallows about 250 g
  • 5 cups Rice Krispies cereal about 132 g

Pumpkin Filling

  • 3 tablespoons butter [42 g]
  • 3 tablespoons pumpkin puree about 45 g
  • ¾ teaspoon pumpkin pie spice about 2 g
  • 3 cups mini marshmallows about 150 g
  • 2-3 drops orange gel food coloring
  • 3 cups Rice Krispies cereal about 80 g
  • Whipped topping optional

Instructions

  • Melt 5 tablespoons [70 g] butter in a large pot over medium heat.
  • Add 5 cups [about 250 g] mini marshmallows and stir continuously until completely melted.
  • Fold in 5 cups [about 132 g] Rice Krispies cereal until evenly coated.
  • Lightly spray the muffin tins with cooking spray.
  • Use about 1/4 cup cereal mixture per treat. Press the mixture into each muffin cavity to form a small pie crust with room for filling in the center.
    Rice Krispie crust mixture in a pot beside mini crusts pressed into a muffin tin.
  • In the same pot, melt the remaining 3 tablespoons [42 g] butter.
  • Stir in 3 tablespoons [about 45 g] pumpkin puree and 3/4 teaspoon [about 2 g] pumpkin pie spice until combined.
  • Add 3 cups [about 150 g] mini marshmallows and stir continuously until melted.
  • Stir in 2 drops orange gel food coloring. Add another drop if you want a deeper orange color.
  • Fold in the remaining 3 cups [about 80 g] Rice Krispies cereal.
    Pumpkin puree and spice in melted marshmallows beside orange Rice Krispie filling.
  • Spoon about 2 to 3 tablespoons filling into each prepared crust.
    Mini Rice Krispie crusts filled with pumpkin cereal mixture and topped with whipped cream.
  • Gently press the filling into the crust so the two mixtures stick together.
  • Let the mini pies set for about 20 minutes.
  • Top each with whipped topping before serving, if desired.
    A tray of mini pumpkin pie Rice Krispie treats topped with whipped cream.

Notes

  • Use pumpkin puree, not pumpkin pie filling.
  • Work fairly quickly while shaping the crusts because the Rice Krispie mixture becomes firmer as it cools.
  • Lightly spraying gloves or your hands with cooking spray makes shaping much easier.
  • If you are using a measuring cup for portioning, spray the inside lightly so the sticky mixture releases easily.
  • Ground cinnamon can replace the pumpkin pie spice, or you can use some of each.
  • You can add a little vanilla extract to the pumpkin filling.
  • These become firmer the longer they sit. Microwave one for 5 to 10 seconds if you want it softer and gooier again.
  • Add whipped topping shortly before serving.
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